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HACCP and GAP for Produce Distribution Operations

HACCP Training

Food Safety Plan Development

This 2-day HACCP training course focuses on developing a preventative approach for controlling potential hazards and for staying in compliance with new industry and regulatory requirements. The course provides an interactive component to help build knowledge and awareness of each person's responsibility.

Food safety prerequisites, GMPs and HACCP principles and activities are covered and meet the International HACCP Alliance requirements.

  • Current Sessions
  • Jan 26-27: Emeryville, CASign Up
  • Mar 2-3: Fullerton, CA Sign Up
SCS Training Fee

Fees:Cost varies by sign-up date and number of attendees- see registration link
Fees include: training, material binder, lunch and certificate

"Just a quick note to share with you that I felt the whole experience with you folks from the training to the logistics to the follow up email was first class. Very well done . . . appreciated. Nice job on your end!! "

-George Phillips, CEO, Grateful Greens

Course Highlights

Participants will take part in interactive activities and gain practical knowledge on how to identify and prevent food safety hazards; establish control measures; limits and monitoring procedures; write and update a HACCP plan; document and verify results, and to prepare audits.


Day One

  • The Impact of Food Safety - Outbreaks, GFSI, FSMA, History
  • Identify and Control Hazards - Microorganisms
  • Understand Good Manufacturing Practices
  • Personnel - The Human Factor, SOPs
  • Plant and Grounds
  • Sanitary Operations - Pest Control, Cleaning vs. Sanitizing, SSOP
  • Sanitary Facilities and Controls - Water Supply, Plumbing, Sewage
  • Equipment and Utensils - Temperature Monitoring
  • Processes and Controls - Quality Control Systems
  • Warehousing and Distribution - Transportation
  • Natural or Unavoidable Defects - Defect Action Levels
  • Additional Prerequisite Programs - Traceability, Allergen Control
  • Food Defense
  • Implementing HACCP - 12 Steps, 7 Principles, Validation

Day Two

  • Root Cause Analysis - 4 Steps, the 5 Why Method
  • Recap HACCP
  • Group HACCP Exercises - developing a plan for a specific product/commodity
  • Group Presentations and Critiques
  • Exam and Presentation of Certificates

Who Should Attend

Supervisors, managers and anyone needing to understand HACCP guidelines. Line workers will benefit as well, but we can provide a 1-day training covering GMPs and an overview of HACCP if needed.

Industries: food manufacturers, distributors, grower/packaging + fresh-cut operations, and beverage suppliers.